Grandma Reilly's Congo Bars

By • August 4, 2013 • 19 Comments

48 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: If my childhood had an official cookie, it would have to be my grandmother's Congo Bars. I'm not sure if my grandmother was the mastermind behind this recipe, but she definitely had a black belt in baking these gooey gifts to the world. They are like a fudgy brownie in texture, but the brown sugar makes them taste caramel-y. Even my half-siblings, who only had them a few times when visiting on weekends, still rave about these bars. They are best eaten out of a square-bottomed glass cookie jar, just like at Grandma Reilly's.Abbie C

Food52 Review: What a delicious bar cookie! These are a potentially addictive and indulgent afternoon snack; I could also picture the congo bars served, if you cut them larger, as a plated dessert in the comfort food genre, with a scoop of vanilla ice cream on top and a drizzle of chocolate or caramel sauce. The congo bars have a fudgy, gooey texture with a bit of crunch, provided you include the optional walnuts. The brown sugar gives them a butterscotch-y flavor that lingers after every bite. I sprinkled mine with a little sea salt on top, but they are great as is, too!Ivorygalny

Makes about 2 dozen bars

  • 2/3 cup vegetable shortening
  • 2 1/4 cups brown sugar
  • 3 eggs
  • 2 3/4 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup walnuts (optional)
  • 1 package semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350° F.
  2. Melt the shortening in a large saucepan. Mix in the brown sugar, then cool. Make sure you let this mixture cool completely or your chocolate chips will melt when you add them to the batter.
  3. Mix in the eggs, then mix in the flour, baking powder, and salt. The batter will be stiff.
  4. Mix in the chocolate chips, nuts, and vanilla extract. I've added the vanilla when I've added the eggs before, and it doesn't seem to make a difference -- but Grandma said to add it here.
  5. Spread batter onto a greased jellyroll pan and bake for 18 minutes.
  6. Allow to cool, then cut into square shaped bars.
💬 View Comments ()

Comments (19) Questions (0)

Default-small
Default-small
Cooking_frog

3 months ago Kasey Coff

1) My mother made them at Christmas - we're talking the '50s / '60s here - for us to take to school for the class party. We just called them "blondies."
2) "Congo bars" are so-called because they have coconut; coconut was a luxury, and thought to come from anyplace exotic. Whether they actually come from the Congo region of Africa is irrelevant; people thought they did.
3) We always added walnuts; we mixed half the chocolate chips in and set the other half aside; we spread the batter (dough) thin in a sheet-cake pan and sprinkled the remaining chocolate chips over top. Popped it in the oven for many 5 or 6 minutes, then took it out and swirled the now-softened chocolate chips through the batter, then finished baking them.

No kidding. It don't get better than that--!

Cooking_frog

3 months ago Kasey Coff

I mean, "Popped it in the oven for MAYBE 5 or 6 minutes..." Sometimes I can't even type, lol...

Photo_on_3-13-13_at_3.38_pm

3 months ago Abbie C

That's so great to get some of the history on the name! My mother does not like coconut, so that might be why my grandmother's recipe doesn't have them. She was also kind enough to make them without the walnuts when I was little, but now I love them with walnuts! Swirling the chocolate chips sounds heavenly!

Cooking_frog

3 months ago Kasey Coff

Absolutely love them - to this day I'd rather have one of those than "real" brownies, lol...

Stringio

3 months ago Jacqueline Gevercer

What size bag of chocolate chips, please? I would like to try these....

Photo_on_3-13-13_at_3.38_pm

3 months ago Abbie C

A 12 oz bag.

Default-small

4 months ago Shelley

I used virgin coconut oil, replaced walnuts with unsweetened shredded coconut, lined9x13 with parchment paper, lowered heat to 325 and baked for 25 mins....yum, yum, yummy!

Photo_on_3-13-13_at_3.38_pm

3 months ago Abbie C

That sounds great! Great idea to lower the temp and extend the baking time since virgin coconut oil has a lower smoke point! All of these ideas for alternatives to shortening have me super curious to get experimenting too!

Photo_on_3-13-13_at_3.38_pm

3 months ago Abbie C

This is probably the only recipe I ever use shortening for, just because the recipe, as is, is so tied to my memories of my grandma. However, I love all the ideas to modernize the ingredients and play around with the recipe, so I subbed in virgin coconut for the shortening, used 1/2 cup coconut flakes and 1/2 cup chopped pecans, subbed flax "eggs" (1tbsp ground flax + 3tbsp water per egg, and let mix sit about 15 mins) for the eggs to veganize the recipe. Per the suggestion by Ivorygirl in the head note, I sprinkled a little extra sea salt on top before baking at 325 degrees for 30-35 mins. Grandma Reilly would definitely have approved of the result :)

Open-uri20150108-9529-l84jae

4 months ago Susan Leipziger

Thank you, I will!

Photo_on_3-13-13_at_3.38_pm

4 months ago Abbie C

I've made them with refined coconut oil to mimic the taste of shortening more closely, but I bet that virgin coconut oil would be really yummy in these! I've never tried making them with butter, but I suspect it would work well based on the fact that most brownie and blondie recipes use butter. Please me know if you try any other options because I love being able to adapt my recipes to suit a diversity of diets!

Open-uri20150108-9529-l84jae

4 months ago Susan Leipziger

Can you use butter or coconut oil in place of shortening?

Default-small

3 months ago Patrick

I've made these often using Margaret Fox's recipe from her Cafe Beaujolais cookbook, which uses unsalted butter. They're always a hit.

Default-small

3 months ago Patrick

PS: Bake at 325 deg. F for 35 minutes.

Default-small

4 months ago barb48

I don't use shortening. What's an equal sub for it?

Default-small

4 months ago Amanda Bleyl

Walnuts should not be optional IMO! :-)

Photo_on_3-13-13_at_3.38_pm

4 months ago Abbie C

They were not permitted in mine as a kid, but now I love the walnuts! That's why she always made two batches to please you guys and me :)

Default-small

over 1 year ago Muse

These certainly look delicious...will make some tomorrow and try them out!

Photo_on_3-13-13_at_3.38_pm

over 1 year ago Abbie C

Let me know how you like them!!